Summer Squash
Grilled Zucchini & Summer Squash Salad with Basil Parmesan Dressing
Posted by Chris Buss
4 medium zucchini, trimmed and halved lengthwise
4 medium yellow crookneck squash, trimmed and halved lengthwise
5 tablespoons olive oil
Salt and pepper, to taste
½ cup fresh basil, chopped
⅓ cup Parmesan cheese, grated
2 tablespoons balsamic vinegar
Prepare barbecue (medium heat). Brush zucchini and squash with 3 tablespoons of the oil. Salt and pepper to taste. Grill until tender and brown. Remove and cool. Cut diagonally into 1-inch wide pieces. Add basil, Parmesan and balsamic vinegar to remaining 2 tablespoons olive oil and mix thoroughly. Toss vegetables with dressing. Serves 6.
From et.sdsu.edu.